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Crispy, golden-brown fritters made from sweet corn, green chilies, and onions. This popular Andhra snack is savory with a hint of natural sweetness, perfect for a rainy day with a cup of chai.
Prepare the Corn Paste
Mix the Vada Batter
Shape and Fry the Garelu
Crispy, golden-brown fritters made from sweet corn, green chilies, and onions. This popular Andhra snack is savory with a hint of natural sweetness, perfect for a rainy day with a cup of chai.
This andhra recipe takes 45 minutes to prepare and yields 4 servings. At 275.96 calories per serving with 5.56g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Serve Hot
Mix in 2 tablespoons of finely chopped dill leaves (soya koora) or spinach for added flavor and nutrition, a common variation in Andhra households.
Incorporate 2 tablespoons of coarsely crushed roasted peanuts or chopped cashews into the batter for an extra crunchy texture.
Add a pinch of asafoetida (hing) to the batter for a distinct aroma and to aid digestion.
For a lower-oil version, shape the batter into small patties and cook them in a paniyaram (appe) pan with a few drops of oil in each cavity, or air-fry at 375°F (190°C) for 15-18 minutes, flipping halfway through.
Sweet corn is a good source of dietary fiber, which aids in digestion, promotes a healthy gut microbiome, and helps in maintaining stable blood sugar levels.
Corn contains beneficial antioxidants like lutein and zeaxanthin, which are important for eye health, as well as other compounds that help protect the body against oxidative stress.
As a starchy vegetable, corn is a good source of complex carbohydrates, providing a sustained energy boost that makes these fritters a satisfying and fulfilling snack.
A single serving of 4 Mokkajonna Garelu contains approximately 250-280 calories. The exact count can vary based on the amount of oil absorbed during frying.
Mokkajonna Garelu are a delicious snack, but since they are deep-fried, they are high in calories and fat. However, the base ingredient, corn, provides dietary fiber and essential nutrients. They are best enjoyed in moderation as part of a balanced diet. For a healthier alternative, consider pan-frying or air-frying them.
The batter can become watery if the corn is over-ground, releasing too much moisture, or if you've added water. To fix this, add 1-2 tablespoons of rice flour or besan (gram flour) to absorb the excess liquid and help bind the batter.
These vadas taste best when served fresh and hot. You can prepare the batter an hour or two in advance and refrigerate it. Fry them just before you plan to serve to ensure they are crispy. Reheating fried vadas is not recommended as they can become soggy and oily.
They are traditionally served with coconut chutney, spicy ginger chutney (allam pachadi), or even tomato ketchup. They also make a perfect snack to accompany a hot cup of Indian masala chai, especially on a rainy day.
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